It seems to be becoming a habit that I fail to document one day and have to make up for it on the next. Night nine consisted of a LOT of vegetarian food, a reappearance of pizza pittas and some home made fettuccine with spinach pesto, roasted tomatoes and chilli. But your imaginations will have to suffice as I have no pictures (and you can probably imagine a better looking meal than I can make, if I’m being honest) Moving on to Night Ten…
Night ten followed a similar italian theme with Spinach and Ricotta Gnocchi. A quick and easy recipe for a lazy evening in watching Great British Bake Off. Unlike normal Gnocchi it contains no potato, which gives it a slightly looser texture and a less uniform look, but if the spinach gnocchi are kept small they’ll cook well and look reasonably neat (like tiny little dumplings).
Spinach & Ricotta Gnocchi.
200g spinach leaves
handful of parsley
140g of ricotta
85g plain flour
50g feta cheese
2 medium eggs
Salt and Pepper to taste
1) Place the spinach in a deep bowl, pour over boiling water and leave for two minutes to wilt, afterwards drain and using a tea towel or kitchen paper squeeze as much excess water out as possible. Then finely chop ( it will be one big mush)
3) Fill a wide, shallow bowl with water, this will be to dip you hands into in order to form your gnocchi balls with ease. Take a small amount of the mixture and roll into a small ball, around 1cm in diameter. Place on a plate and refrigerate for 30 mins.
4) Bring a large pan of water to boil, once at boiling point turn the temperature down slightly. Cook the gnocchi in batches so they do not stick together (keep the cooked batched in a low oven to keep warm) The gnocchi will sink at first, once it floats to the top, give it one more minute to cook and remove from the water with a slotted spoon, ensuring to leave behind as much liquid as possible. Continue until all the batches are cooked. I served mine with a green salad, chilli mushrooms and a poached egg.
P.S, I freaking love this song,